World’s Best Pimiento Cheese Ball
That is the title of the recipe as it appears on an index card in my grandma’s recipe box. And while I haven’t tasted every pimiento cheese ball recipe in the world, this one is absolutely fantastic, so I definitely think the title is appropriate. I’ve had cheese balls here and there, but for as much as I love cheese (and cream cheese, at that), none really ever made me go back for seconds. Fast forward to Christmas Day at my grandparents’ this past weekend. I walked in starving, having fasted and not eaten breakfast in preparation for the two holiday meals I would be eating that day. It wasn’t looking like we were going to be eating right away so I headed to the snack table to see what I could get my hungry little fingers on. Enter the world’s best cheese ball.
Give me cheese, give me crackers, and I am a happy, happy camper. This cheese ball was heads and tails above just crackers and cheese though. It had cream cheese. It had pimiento. It had nuts. It was almost a meal in and of itself. Almost. I still ate plenty once we sat down for our Christmas lunch, but I think I’m definitely bringing the cheese ball back. SO freakin’ delicious.
Also, I wasn’t quite sure about the pimientos. My experience with them has pretty much been limited to green olives. And I hate green olives with every fiber of my being. I had already downed an entire plate of crackers slathered with the cheese spread when I asked my Grandma for the recipe and found out about the pimiento situation. At that point, however, I figured that my issue probably resides less with the pimiento and much more with the green olive, since I found everything in the cheese ball to be utterly delicious.
So if you’re still looking for something different to serve as an appetizer for New Year’s Eve, I highly recommend this baby!
A cheese ball is the perfect food for a party
Put the mayonnaise, cream cheese, garlic, parsley and Tabasco in a food processor or blender, and blend until smooth.
Transfer the mixture to a bowl and stir in the pimento and shredded cheddar cheese.
Form the mixture into a ball shape (or form into two smaller balls) and roll in the chopped nuts to cover the outside.
Wrap in plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld together. Serve with your favorite crackers. Store leftovers in the refrigerator, tightly wrapped.
Nutritional values are based on the whole recipe
Saturated fat: 89g
Vitamin A: 7310%
Vitamin C: 72.4%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!